Golden, sun-drenched Sourdough Focaccia With Feta brings all the flavours of a Mediterranean summer straight into your kitchen. This sourdough lemon feta focaccia is soft and airy with a chewy crumb, topped with briny feta cheese, fragrant herbs and delicate slices of lemon that mellow and caramelise in the oven. It's bright, savoury, just a little sweet and the kind of bake that feels right at home on a warm table with good olive oil and even better company.
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Honestly, this and our Sourdough Focaccia With Grapes are the top two summer sourdough breads we make all season long!
Recipe Highlights
TASTE: Zesty, salty & herby
CRUMB: Light, airy & chewy
SEASON: Spring & summer
Seb's Rating: Vanishes before it cools
Ingredient Notes
Here's everything you will need for this simple sourdough focaccia recipe:
- Bread flour. Use strong bread flour (around 12% protein) for structure and that classic chewy crumb. All-purpose flour can work, but the focaccia bread will be softer and less open. The dough will also be trickier to handle, and you may need to reduce sourdough hydration slightly.
- Active sourdough starter (100% hydration). A ripe sourdough starter is essential. It should be bubbly and doubled in size before mixing. The strength of your starter will directly impact the dough rise.
- Water. Use room temperature or slightly warm water to support the fermentation process. This is a high hydration dough, so expect a very sticky wet dough at first.
- Olive oil. Use good quality extra virgin olive oil. It adds richness, flavour and helps create that golden brown crust along the bottom of the pan.
- Sugar or honey (in the dough). A small amount balances the savoury elements and helps with browning.
- Feta cheese. Crumbled or cubed feta works well. Choose a good quality feta cheese that holds its shape slightly when baked.
- Lemon. Use fresh lemon sliced as thinly as possible. Unwaxed lemons is key for the best flavour and texture.
- Fresh herbs. Fresh rosemary or thyme both work beautifully. You can also experiment with oregano or a mix of fresh herbs.
- Sea salt. We use fine sea salt in the dough and a small pinch of flaky sea salt on top. Feta is already salty, so you only need a little bit.
- Honey (for finishing). A light drizzle at the end brings everything together. Hot honey works beautifully, too if you want a little heat.
You'll find the full recipe, exact quantities and step-by-step instructions in the recipe card.
Step-By-Step Method
Day 1
1. Feed The Starter
Feed your starter in a 1:1:1 ratio and leave it in a warm spot until doubled and bubbly.
2. Fermentolyse and Mix The Dough
In the bowl of a stand mixer fitted with a dough hook attachment, combine bread flour, water and active starter. Mix on low speed until a rough dough forms. Cover with a damp tea towel and leave to rest for 1 hour (fermentolyse).
3. Add Salt, Sugar and Oil
Scatter the salt and sugar (or honey) over the dough and drizzle with olive oil. Use your hands to work everything in evenly. Then mix on medium speed for 10-12 minutes until the dough becomes smooth and elastic.
4. Coil Folds and Bulk Fermentation
Transfer the dough to a lightly oiled large bowl or bulk fermentation container. Cover with plastic wrap or a damp towel and leave in a warm place for 30 minutes.
Over the next 3 hours, perform a set of coil folds every 30 minutes using wet hands.
5. Finish Bulk and Cold Proof
After the final fold, leave the dough to continue bulk fermentation for another 1.5-3 hours until airy and slightly risen. Then transfer to the fridge and cold proof for 8-24 hours.
Day 2
6. Prepare the Pan and Shape
Line a baking tray or baking dish with parchment paper or lightly oil a pan. Take the dough out of the fridge and gently transfer it into the pan. Stretch it towards the edges without deflating too much.
7. Second Rise
Cover the dough and leave it in a warm spot for 1-2 hours, until puffy with visible air bubbles across the surface.
8. Add Toppings and Dimple
Preheat the oven to 220°C (430°F). Scatter the feta cheese and chopped herbs over the top of the dough. Oil your fingers and dimple the dough deeply. Arrange the thin lemon slices on top, drizzle with olive oil and add a light pinch of sea salt.
9. Bake
Bake in the preheated oven for 20-22 minutes, until golden brown and cooked through.
10. Finish and Cool
Remove from the oven and drizzle lightly with honey. Leave to cool for at least 20 minutes on a wire rack before slicing and serving.
Tips For The Best Sourdough Focaccia
First time making sourdough focaccia? Here are some important tips:
- Start with a proper dough rest. Combine flour, water and active sourdough starter in the bowl of a stand mixer and let it rest for about an hour. This first hour allows gluten to begin forming naturally.
- Add oil and salt by hand. After the dough rest, squish in the olive oil and salt using wet hands. Mixing too early or too aggressively can weaken the dough.
- Expect a shaggy dough at first. The sourdough focaccia dough will feel rough and sticky initially. Over time, through the fold technique and rest, it becomes smooth and elastic.
- Use folds instead of heavy kneading. During bulk fermentation, perform sets of stretch or coil folds every 30 minutes. This builds structure while keeping the dough light.
- Watch the dough rise, not just time. The fermentation process depends on the temperature of your kitchen. Look for a dough that has risen by about half and shows bubbles.
- Cold proof for flavour. Placing the dough in the fridge overnight develops flavour and makes it easier to handle the next day.
- Second rise is essential. Once transferred to your baking dish or deep rectangular pan, allow the dough to relax and puff up again. The surface should look airy and bubbly.
- Dimple deeply. Use oiled fingers and press down to the bottom of the pan. This helps anchor toppings and creates that signature bubbly focaccia texture.
- Bake until properly golden. A good focaccia should be deeply golden brown with a crisp base and soft interior.
- Cool before slicing. Let the focaccia rest on a wire rack or cooling rack so the crumb can set properly.
Topping Considerations
LEMON. Thinly slicing the lemon is absolutely key. Thick slices can taste bitter and overpower the focaccia, while very thin slices soften and mellow beautifully during baking, adding brightness without harshness. If your lemon has a thick pith, trimming it slightly helps.
HERBS. When it comes to herbs, some are stronger than others. Fresh rosemary has a bold flavour, so use it sparingly. Thyme is more delicate and can be used a little more generously. You can also mix herbs for a more layered flavour.
SALT. Salt needs a light touch. Feta cheese already brings a salty, briny element, so just a small pinch of flaky sea salt or coarse sea salt on top is enough.
HONEY. The honey drizzle at the end is what really takes this sourdough focaccia with feta to the next level. It balances the saltiness of the feta and enhances the lemon. If you like a bit of contrast, hot honey adds a subtle heat that works beautifully.
Serving Suggestions
Serve this sourdough focaccia slightly warm or at room temperature, when the crumb is soft and the flavours are at their best.
It pairs beautifully with:
- fresh salads with a little balsamic vinegar
- grilled vegetables or BBQ dishes
- dips like hummus or whipped feta
- Mediterranean spreads with kalamata olives, cherry tomatoes and good olive oil
It also works as sandwich bread the next day. Slice it horizontally and fill with roasted vegetables, feta or even a little red onion for a simple but delicious lunch.
Storage
Store your sourdough focaccia with feta in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days. Reheat in the oven to bring back some of that crispy crust and soft interior.
You can freeze it as well. Wrap tightly and store for up to 3 months. Thaw at room temperature, then warm in the oven. The texture may be slightly softer due to the moisture from the toppings, but it will still be very enjoyable.
More Sourdough Focaccia Recipes
If you've enjoyed this sourdough focaccia with feta, there are plenty of other sourdough focaccia recipes to explore, from classic savoury toppings to more creative combinations that make the most of simple ingredients.
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Sourdough Focaccia With Feta and Lemon
Ingredients
- 260 g strong bread flour with at least 12% protein content
- 180 ml water
- 110 g active sourdough starter 100% hydration
- 5 g salt
- 5 g granulated sugar or honey
- 25 ml olive oil
Toppings:
- 80-100 g feta crumbled or small cubes
- ½ lemon very thinly sliced, seeds removed
- 1 teaspoon chopped thyme or rosemary leaves
- olive oil for drizzling
- a small pinch of sea salt
After Baking (optional):
- 1-2 teaspoon honey lightly drizzled
Instructions
DAY 1
- First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.
Fermentolyse and Mixing The Dough
- In the bowl of a stand mixer, combine flour, water and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp tea towel and leave the dough to fermentolyse (a type of sourdough autolysis where sourdough starter is added too) for an hour.
- After an hour, scatter the salt and sugar (or honey) on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly.
- TIP: Don't be tempted to just mix the oil in by running the stand mixer - the dough will split, separated by oil layers.
- Once incorporated, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but should start gathering around the dough hook attachment.
Coil Folds, Bulk Fermentation, Cold Proof
- Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish - it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes.
- Over the next 3 hours, at 30-minute intervals, perform a set of coil folds, using wet hands.
- After all 6 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.
- Place the dough in the refrigerator for 8-24 hours (or simply overnight).
DAY 2
- The next day, line a baking tray (approx 9x9-in/ 23x23cm) with parchment paper or, if using a non-stick pan, brush it with olive oil.
Second Rise
- Take the dough out of the fridge and very carefully transfer it into the prepared baking tray, trying not to deflate it too much. Stretch it out into the corners of the baking dish.
- Cover it again and leave it in a warm spot to proof for another 1-2 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.
Topping and Baking
- Preheat the oven to 220°C (430°F).
- Sprinkle finely chopped herbs and feta across the surface of the dough.
- Oil your fingers and dimple the toppings into the dough, pressing deep down to the base of the pan.
- Lay the thinly sliced lemon slices on top (slice the lemon as thinly as possible. If your lemon has a thick or bitter pith, you can halve the slices or remove some of the pith).
- Drizzle with a little olive oil and sprinkle a little sea salt (not too much - feta is already salty!).
- Bake the focaccia for 20-22 minutes.
- Once baked, drizzle lightly with honey.
- Cool it for at least 20 minutes before slicing. Best enjoyed slightly warm or at room temperature on the day it is baked.
Video
Nutrition
Mika says
This sourdough focaccia looks amazing! The feta and lemon pairing sounds delicious, and I love the idea of adding a fresh twist to homemade bread.
Barb says
I've never done feta in my focaccia before, but this was fantastic!
Ieva Greber says
Thanks, Barb — feta in focaccia is one of those combos that sounds unusual until you try it, and then you're hooked. Glad it converted you!
Julia says
I absolutely love focaccia and the combination of flavours in this recipe looks amazing! Thank you for sharing this recipe!
Ieva Greber says
Thanks, Julia — feta and lemon really do bring something special to focaccia. Hope it lives up to the look when you try it!